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Analysis of Sensory Properties in Foods
| Analysis of Sensory Properties in Foods |
| Autore | Chambers IV Edgar |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (132 p.) |
| Soggetto non controllato |
mayonnaise
Choquet integral multi-attribute time-intensity (MATI) data foods fuzzy measure specialty food monosodium glutamate (MSG) food label plant breeding consumer test perception multi-criteria decision-making interaction indices multicollinearity unique food products sensory thresholds natural quality control Shapley value processing thermosensing willingness to pay esophageal cancer cross-cultural affective test carryover effects Prunus dulcis hot beverages sensory acceptability mixed models chicken soup sensory bias product development temperature methodological study relative importance of attributes to liking product improvement nonlinear models consumer lexicon descriptive sensory analysis emulsification ingredient hydroSOStainable products temporal drivers of liking (TDOL) texture MSG substitutes functional data analysis food ethnic food descriptive analysis LMG statistic shelf life sensory evaluation sensory coffee fruit chews descriptive |
| ISBN | 3-03921-434-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367565903321 |
Chambers IV Edgar
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sensory Analysis and Consumer Research in New Product Development
| Sensory Analysis and Consumer Research in New Product Development |
| Autore | Ruiz-Capillas Claudia |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (221 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
maize-based stiff porridge
enrichment hydrothermally treated soybeans acceptability new product development consumer research sensory profiling meat products ethanol extracts of spices stevia steviol glycosides rebaudiosides Reb A Reb D Reb M aftertaste CATA PROP consumer preference food acceptability knowledge management quality entomophagy edible insect novel food check-all-that-apply method oat biscuit functional food yoghurt tea oolong tea sensory quality texture properties food design sensory profile consumer test meat product consumers flexitarianism corpus linguistics online product reviews fish valorization unexploited low commercial value hedonic tests sustainability product reformulation molecular and Note by Note products classical dishes emotions sensory analysis food quality sensory attributes new meat product development healthier meat products Quantitative Descriptive Analysis (QDA) Check All That Apply (CATA) Napping Flash Profile Temporal Dominance of Sensations (TDS) sensory evaluation sensory analytical test affective test food industry Regional Innovation Scheme (RIS) new product development (NPD) texture snacks ideation white space marketplace sensory properties healthier products food quality and safety quantitative descriptive analysis (QDA) check-all-that-apply (CATA) napping flash profile (FP) temporal dominance of sensations (TDS) |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557372903321 |
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Ruiz-Capillas Claudia
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||